Preheat the oven to 350 degrees F. Grease a 9×13-inch
pan.
For the brownies- In a medium saucepan, melt the
unsweetened chocolate, butter and ¾ cup of the semisweet
chocolate chips over medium heat. Stir occasionally while
melting. Set aside and cool for 5 minutes.
In a medium bowl sift the flour, baking powder and salt. Set
aside. In a large bowl , whisk the eggs thoroughly. Add the
sugar and vanilla and whisk until well blended. Stir the
melted ingredients into the egg mixture, mixing well. Stir in
the dry sifted ingredients and mix well. Fold in the
remaining ½ cup semisweet chocolate chips.
Pour the batter into the prepared pan, smoothing the
surface with a spatula. Bake for 25 to 30 minutes, or until a
cake tester inserted into the corner of of the pan comes out
with moist crumbs.
Remove the brownies from the oven and immediately
sprinkle the marshmallows over them. Return the pan to
the oven for 3 more minutes.
Meanwhile, place the milk chocolate chips, peanut butter,
and tablespoon of butter in a medium saucepan. Melt over
low heat, stirring constantly, until completely melted.
Remove from heat, add the Rice Krispies and mix well.
Allow to cool for 3 minutes.
Spread the mixture evenly over the marshmallow layer.
Refrigerate until chilled before cutting.
Originally Submitted
10/10/2012
0 Out of 5 from
0 reviews
You can add this Marshmallow Crunch Brownie Bars recipe to your own private DesktopCookbook.